À la carte

Starters

Celeriac - glaced - smoked - broth 18

Smoked eel - Jeruzalem artichoke 24

Langoustine – wild garlic 40

Sweetbread - escabeche 27

Main Courses

Wild turbot filet – risotto 55

Roe deer 40

Risotto – vegetables from the organic farmer – 28

Desserts

Butternutpumpkin - chocolate - porcini 12

Vanilla – chocolate 12

Belgian cheese selection by Studio Smaak & brioche 16

We serve our menu exclusively for the entire table.
For parties of more than 4 people, we are happy to offer our menu.
Our sommelier has selected a delicious wine pairing for each dish; please feel free to ask for our suggestions.

Dear guest,

I cook according to the rhythm of nature and its seasons.
I bring our North Sea and West-Flemish polders to your plate,
depending on the right moment and the availability of the very best.
This harmony is delightful but has limitations for both you and me,
which is why I can rarely cater to individual dietary preferences.
However, if you inform me 24 hours in advance, I will gladly cook a vegetarian option on request.

Jelle